How to Make Vietnamese Pickled Mustard Green Stems (Dua Cai Ngong) – A Light Bitter and Sour Side Dish
Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
Ingredients
Instructions
  1. Prepare the Mustard Green Stems Rinse the mustard green stems thoroughly under cold water to remove any dirt. Trim off the tough bottom ends and cut the stems into 7–10 cm (about 3–4 inch) pieces. Shake off excess water and let the stems dry completely.
  2. Make the Pickling Brine In a mixing bowl, combine: 200ml warm water 2 tablespoons sugar 1 tablespoon salt 150ml white vinegar (or rice vinegar) Stir well until the sugar and salt dissolve completely. Let the brine cool to room temperature before using.
  3. Pack the Jar Place the dried mustard green stems into a clean glass jar. If using, add thin slices of garlic and chili for extra flavor. Slowly pour the cooled brine into the jar, making sure the stems are fully submerged. Tap the jar gently on the counter to release any air bubbles.
  4. Let It Pickle Seal the jar tightly with a clean lid. Leave the jar at room temperature (not in direct sunlight) for 24–48 hours. Taste after 1 day. If it’s tangy and crunchy, it’s ready! If you want it stronger, leave it for another day.
  5. Store and Serve Once the flavor is just right, transfer the jar to the refrigerator. The pickles will stay fresh and crunchy for 5–7 days. Always use clean utensils when serving to avoid contamination.
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